Super Easy Moo-Shu Pork

Moo-shu pork is a classic Mandarin Chinese dish. Traditionally it is served with “mandarin pancakes,” which are really thin tortilla like wrappers. I served with Hoisin sauce and whole wheat tortillas. Most recipes call for Napa cabbage, which I recommend, but I couldn’t find that so I used regular green cabbage and it tasted just fine. You could use any variety of cabbage, including bok choy.

  • 1.5 pd pork tenderloin, cut into strips
  • 4 eggs
  • 1/2 head cabbage of choice, shredded
  • 5 scallions, chopped
  • 1 pint Shitake mushrooms, cleaned & stem removed, caps sliced
  • 1 tsp. minced ginger
  • Soy sauce
  • Rice vinegar
  • Canola oil
  • Cornstarch
  • S/P
  • Whole wheat tortillas & Hoisin sauce to serve
  1. Scramble eggs, set aside.
  2. Sprinkle pork with cornstarch and season with S/P.
  3. Heat oil in skillet and cook pork until lightly browned, about 4 minutes (you’ll cook more later). Set aside.
  4. Heat oil in skillet & stir-fry cabbage, mushrooms, and minced ginger for about 3 minutes until slightly tender. Add eggs & pork and continue to cook – season with rice vinegar & soy sauce – I use about 1/3 cup soy and 1/4 cup rice vinegar. Stir-fry everything until pork is cooked through about another 5 minutes. Remove from heat & stir in scallions.
  5. Serve with Hoisin Sauce (available in Asian section of supermarket) and whole wheat tortillas.
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